Whole Wheat Pancakes with Strawberry Syrup

When January rolls around, I am like every other human on this planet. I crave healthy food, have a few pounds to lose, and am over the cold. I begin to crave the sunshine and fresh berries more than anything else. Thankfully, living in Southern California, the sunshine and strawberry season are right around the corner!

In an effort to eat healthy and lose the excess pounds that my family and I gained over the holidays, I have done a massive revamp of my daily cooking. Instead of white flour we have switched to whole wheat and I have found myself adding flaxseed meal to everything. Flaxseed meal has tons of nutrients and is packed with fiber. Just like regular pancakes, these babies are light, fluffy, and delicious. My kids couldn’t even tell the difference and gobbled them up in minutes.

Strawberries are slowly trickling into our local stores and farmer’s markets, and we can’t be more excited! We literally live off of fresh strawberries from mid January to the end of summer. When they are not in season, we always have a few bags of frozen strawberries for smoothies and syrup. This strawberry syrup is so delicious and fresh and contains only a few ingredients unlike most bottled versions. It is really easy to make and great for pancakes, waffles, and even ice cream!

Whether you’re looking for a healthier pancake option or not these fiber rich pancakes topped with a fresh strawberry syrup will certainly not disappoint.